Food and Fermentation Industries >

2024 , Vol. 50 >Issue 7: 197 - 202

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035123

Preparation and characterization of syringic acid porous starch ester

  • CHEN Ruixi ,
  • MA Yunxiang ,
  • LI Jiangang ,
  • ZHANG Xiaomeng ,
  • ZHOU Zhiyi ,
  • CHEN Jinfeng ,
  • WANG Yue ,
  • ZHANG Shenggui
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  • 1(College of Science, Gansu Agricultural University, Lanzhou 730070, China)
    2(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)

Received date: 2023-02-13

  Revised date: 2023-03-22

  Online published: 2024-05-09

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Abstract

In this study, potato porous starch (PS) is used as a material to prepare a syringic acid porous starch ester (SA@PS) with better solubility and antioxidant activity.The experiment used N2-adsorption/desorption, scanning electron microscopy, Fourier transform infrared spectroscopy, liquid nuclear magnetic (1H NMR), and other methods to investigate the properties of the prepared samples SA@PS.Using PS (specific surface area 14.69 m2/g) as the main body, syringic acid porous starch ester (SA@PS) with a degree of substitution (DS) of 0.06-0.25 was successfully prepared in a non-aqueous system.Fourier transform infrared spectroscopy and 1H liquid state nuclear magnetic resonance confirmed the formation of ester linkage between SA and PS.X-ray diffraction showed that PS was in an amorphous and disordered state, while SA@PS underwent crystalline retrogradation to form a new crystalline structure.SA@PS had strong antioxidant activity and can be used as a protective material against light, oxidation, or high-temperature sensitive molecules.

Key words： porous starch; syringic acid; esterification reaction; structural characterization

Cite this article

CHEN Ruixi , MA Yunxiang , LI Jiangang , ZHANG Xiaomeng , ZHOU Zhiyi , CHEN Jinfeng , WANG Yue , ZHANG Shenggui . Preparation and characterization of syringic acid porous starch ester[J]. Food and Fermentation Industries, 2024 , 50(7) : 197 -202 . DOI: 10.13995/j.cnki.11-1802/ts.035123

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